Beet Bundt Cake

Beet Bundt Cake
Photo by Glenn Scott Photography


  • 2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
  • Confectioners' sugar, for dusting
  • ¼ teaspoon salt
  • ½ cup (90 g) nondairy semisweet chocolate chips, melted
  • 2 cups (250 g) all-purpose flour
  • ½ cup (120 ml) canola oil
  • 2 teaspoons (9 g) baking powder (look for aluminum-free)
  • + 2 more ingredients
    • 1 teaspoon (5 ml) vanilla extract
    • 1 ½ cups (340 g) packed dark brown sugar

Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan. In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well. In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just c...

View full recipe at Epicurious


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